My passion is cooking and creating new plates. To be able to create new experiences for the palate of my guests and make them discover one where I come from. Second, the different ways of cooking and how the ingredients can be paired on a way, never seen before.
I have worked before in different kitchens, but one that marked my life is one from Dominican Republic. I was a chef assistant for about two years. Then decided to continue my studies, coming to Europe, I have studied and worked for a year and a half: in France and Barcelona. In Barcelona in a two star michelin restaurant and in France, in La Baule, in the best restaurant of the area. Trying different ways of cooking and learning the history behind them.